Wit Test 1 - Beer Recipe - Brewer's Friend

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Wit Test 1

173 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 173 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Friday June 25th 2021
1.052
1.016
4.8%
17.9
3.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dingemans - Belgian Pilsner Malt5 lb Belgian Pilsner Malt 37 1.6 44.4%
5 lb BSG - Flaked White Wheat5 lb Flaked White Wheat 36 1.6 44.4%
0.25 lb Weyermann - Munich Type I0.25 lb Munich Type I 38 6 2.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.9%
11.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 16.62 66.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.29 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Coriander Seed Spice Boil 5 min.
0.75 oz Sweet Orange Peel Flavor Boil 5 min.
1 oz Gypsum Water Agt Mash --
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.98 psi       Temp: 40 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Gardner, KS USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 6 26 39 28 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 122 °F 122 °F 15 min
Temperature 122 °F 154 °F 15 min
Temperature 154 °F 154 °F 60 min
3.5 gal Sparge 154 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.24 g | 21 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

Ferment at 68 DEG F for the first third, then raise temperature up to approximately 72 DEG F.

Might try maintaining a lower temperature -- the 72 DEG F was a little funky for my liking. Tasted great.

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  • Last Updated: 2023-07-04 17:26 UTC